A beautiful, colorful raw vegetable salad with toasted almonds & beets, broccoli, and a divine dressing. Feel free to use raisins or currants instead of the chopped dates, and shredded apple works well in place of the grapes if you don’t have them. Also, you can sub cauliflower for the broccoli, it will turn a beautiful pink! Don’t skip the fennel seed though, it is the highlight of the dressing!
Ingredients: [‘broccoli’, ‘beets’, ‘parsley’, ‘carrots’, ‘dates’, ‘slivered almonds’, ‘grapes’, ‘light mayonnaise’, ‘apple cider vinegar’, ‘fennel seeds’, ‘dijon mustard’, ‘tamari’, ‘agave’]
Quantity of Ingredients: [“1 cup broccoli”,”2 large beets”,”1 bunch parsley”,”2 carrots”,”6 dates”,”1/4 cup slivered almonds”,”12 grapes”,”2 tablespoons light mayonnaise”,”1 1/2 tablespoons apple cider vinegar”,”2 teaspoons fennel seeds”,”2 teaspoons Dijon mustard”,”2 teaspoons tamari”,”2 teaspoons Agave or 1 dash stevia”]
Number of Servings: 2
Steps: [‘chop or use food processor to finely dice broccoli to about the size of rice.’, ‘use shredder attachment or hand grater to shred carrots and beets.’, ‘chop parsley fine.’, ‘slice dates and grapes about the size of sliced olives.’, ‘sautee almonds in dry pan over med-high heat, stirring frequently until lightly brown and fragrant, about 5 minutes.’, ‘add last 6 ingredients to a small bowl and whisk until well blended, add a pinch of salt to taste and plenty of fresh ground pepper.’, ‘combine everything in large bowl and let sit about 10 minutes to incorporate flavors.’]